1-Preheat your oven to 430°F (220°C). While the oven is heating, prepare your workspace with a cutting board, a sharp knife, a mixing bowl, and a baking sheet lined with parchment paper.

2-Remove the polenta from its packaging and pat it dry with paper towels. This step is crucial as removing excess moisture will help your fries get extra crispy in the oven!

3-Cut the polenta into fry shapes, approximately ½ inch thick and 3-4 inches long. Try to keep them as uniform as possible to ensure even cooking.

4-In a mixing bowl, toss the polenta fries with 2 tablespoons of olive oil, 1 teaspoon of finely chopped fresh rosemary, and 1 teaspoon of pepper until all the fries are evenly coated.

5-Arrange the seasoned fries in a single layer on your prepared baking sheet, making sure they don’t overlap. This allows the heat to circulate around each fry, promoting even crisping.

6-Bake for 30-40 minutes, flipping halfway through, until the fries are golden brown and crispy on all sides. Keep a close eye on them during the last 10 minutes to prevent burning.

1-Begin by bringing 3 + 1/3 cups of chicken stock to a boil in a medium saucepan over medium-high heat. Once boiling, reduce the heat to low.

2-Slowly sprinkle in 1 cup of quick-cook polenta, stirring constantly with a whisk to prevent lumps from forming. Continue stirring until the polenta is fully incorporated and begins to thicken.

3-Add 4 tablespoons of butter, ½ cup of freshly grated parmesan, 2 sprigs of finely chopped fresh rosemary, ½ teaspoon of sea salt flakes, and 2 teaspoons of pepper. Stir until everything is well combined and the butter and cheese have melted completely.

4-Pour the cooked polenta into a parchment-lined baking dish (approximately 8×8 inches) and spread it evenly to about ½ inch thickness. Allow it to cool slightly at room temperature, then transfer to the refrigerator and chill for at least 1-2 hours until completely firm.

5-Preheat your oven to 430°F (220°C) while you prepare the chilled polenta for cutting.

6-Remove the set polenta from the refrigerator and invert it onto a cutting board. Carefully peel off the parchment paper and cut the polenta into fry shapes, approximately ½ inch thick and 3-4 inches long.

7-Arrange the cut fries on a baking sheet lined with parchment paper and lightly brush each fry with about 1 tablespoon of olive oil total.

8-Bake for 30 minutes, turning halfway through, until the fries are golden brown and crispy. Serve immediately for the best texture and flavor!